Major Grey Chutney Chicken Salad Recipes

MAJOR GREY CHUTNEY CHICKEN SALAD

Steps:

• Combine onion with lime juice, salt and pepper in a small bowl to quick-pickle the onions
• Combine the yogurt, olive oil, curry powder, ginger, garlic, salt, pepper and chutney in a mixing bowl
• Add chicken, celery, green onions, grapes and almonds, and stir to combine
• Make sandwiches: On a slice of toast, layer a few bread-and-butter pickles, lettuce, some chicken salad, pickled onions and another slice of toast
• Cut corner-to-corner and serve with colorful Terra Chips alongside

CHUTNEY CHICKEN SALAD

Steps:

• Combine chicken with the onion and celery. In a blender, or food processor, puree the drained apricots, with the chutney. Add the mayonnaise, lemon juice, and soy sauce and combine. Season with salt and pepper.
• Fold the dressing into the chicken mixture. Fold in pecans and sprinkle a few over each serving.

MRS. BURCHELL'S CHICKEN CHUTNEY SALAD

Steps:

• Combine mayonnaise, grated lime rind, juice, chutney, curry powder and salt.
• Toss chicken, pineapple and green onion together.
• Combine chicken mixture with mayonnaise mixture.
• Chill.
• Add peanuts and celery just before serving and toss again.

COLD CHICKEN SALAD WITH EXOTIC CURRY AND CHUTNEY DRESSING

Steps:

• For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder.
• Cook and cool chicken, cut in 1/2 inch dice. Drain water chestnuts pat dry and quarter. Cut celery in half the long way and dice about 1/4 inch. Thinly slice green onions, white and green parts. Drain pineapple, pat dry and quarter each chunk. Toast walnuts and chop coarsely.
• Combine all salad ingredients in a large mixing bowl and stir gently with a large rubber spatula, In a separate small bowl, combine chutney, sour cream, mayonnaise and curry powder. Blend well. Add about half of the dressing to the salad ingredients and stir gently with a large rubber spatula. Add additional dressing to taste, but don't overwhelm the salad with dressing. Save any remaining dressing in the refrigerator. Turn the salad into a clean serving bowl and cover. Refrigerate for at least 4 hours until very cold.

MAJOR GREY CHICKEN CURRY

Steps:

• Fry onion in oil until translucent but not brown. Whisk in curry powder. Cook for 2 minutes. Whisk in pureed chutney and the cream. Add salt to taste.
• Saute sliced chicken breast in a small amount of oil until cooked halfway through, about 3 minutes. Add sauce and simmer until chicken is cooked through, about 10 minutes. Garnish with green onions and serve.
• This is great served over jasmine or basmati rice.